Description
A flavorful Beef and Broccoli Ramen recipe combining tender strip steak, fresh broccoli florets, and Ramen noodles in a savory, slightly sweet sauce with hints of garlic, peanut butter, and sesame oil. Quick to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Sauce
- 1 cup beef broth
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons smooth peanut butter (optional)
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
- ½ teaspoon toasted sesame oil (optional)
- 3 tablespoons cornstarch
Meat Seasoning
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1/8 teaspoon chili powder
Stir Fry
- 1 ¼ lbs strip steak (or skirt, flank, or top sirloin)
- 2 tablespoons peanut oil (can substitute olive oil)
- ½ cup dry white wine (Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc; can substitute chicken broth)
- 5 cups broccoli florets (fresh preferred, frozen thawed and patted dry can be used)
- 6 oz Ramen noodles (about 2 pouches)
Garnishes/Toppings (Optional)
- Green onions, roughly chopped
- Peanuts
- Chow mein noodles
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare Sauce: Combine all sauce ingredients in a large measuring cup with a spout, ensuring the liquids are not warm to prevent activating the cornstarch. Set aside in a cool place until ready to use.
- Tenderize and Slice Meat: Cover the strip steak with saran wrap and pound it thin using a meat tenderizer to enhance tenderness. Trim any large fat areas. Slice the meat into thin strips against the grain for better texture.
- Boil Water for Ramen: Bring a separate pot of water to a boil to cook the ramen noodles later. No need to add salt as seasoning packets provide sufficient saltiness.
- Season Meat: Pat the meat completely dry and evenly sprinkle with the meat seasoning mixture. Toss to coat all strips.
- Sear Meat: Heat peanut or olive oil over medium-high heat in a high-walled skillet. Sear the meat strips in batches for 3-4 minutes, ensuring not to overcrowd the pan to avoid steaming. Remove and let the meat rest.
- Deglaze Pan: Turn off heat, add white wine to the pan, then return heat to medium. Use a silicone spatula to scrape up browned bits from bottom and sides of skillet.
- Cook Broccoli: Add broccoli florets and bring the liquid to a gentle boil. Cook for 3-4 minutes, tossing occasionally and adding a splash of oil if needed to prevent sticking.
- Add Sauce and Thicken: Pour the prepared sauce into the skillet, increase heat to rapid boil until sauce thickens quickly. Once thickened, reduce heat to low.
- Combine Beef and Sauce: Return the cooked beef along with any accumulated juices to the skillet. Spoon sauce on top and stir gently to combine.
- Cook Ramen: Boil ramen noodles according to package instructions, slightly undercooking for firmer texture if preferred. Drain noodles thoroughly.
- Finish Dish: Add drained ramen noodles to skillet with beef and broccoli. Toss to coat noodles evenly in sauce. Top with desired garnishes such as green onions, peanuts, chow mein noodles, toasted sesame seeds, or red pepper flakes. Optionally drizzle honey before serving.
Notes
- Use any variety of ramen noodles and save seasoning packets for other recipes like Ramen Noodle Salad.
- Peanut butter adds flavor but can be skipped without compromising taste.
- Using both beef and chicken broth gives deeper flavor, but all beef broth works too.
- If avoiding alcohol, substitute white wine with an equal amount of chicken broth.
- Fresh broccoli is preferred but thawed and patted dry frozen broccoli can be used.
- Use low sodium soy sauce and broth to control salt content; adjust seasoning accordingly.
- Hot sauce is for flavor enhancement without spiciness; Frank’s Hot Sauce recommended.
- Optional vegetable additions include spinach, kale, celery, cauliflower, cabbage, baby corn, green beans, water chestnuts, bok choy, bamboo shoots.
- Store leftovers in airtight container in refrigerator for up to 3 days or freeze for up to 3 months. Avoid overcooking noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
